Soy sauce, honey, and the spicy punch of chili-garlic combine to make the sticky glaze in these succulent Asian Glazed Chicken Thighs with Rice. It’s a one-skillet meal with unforgettable flavor!
When it comes to chicken, thighs are one of the most flavorful and juicy cuts of all, especially bone-in and skin-on! And, with this easy Asian-style glaze prepared with soy sauce, honey, and chili-garlic sauce, gorgeous bone-in thighs with crispy skin are more mouthwatering than ever. This glazed Chicken Thighs with Rice Casserole is easy to make in just one skillet and includes fresh bok choy, red bell peppers, and tender white rice that cooks right along with the chicken and sauce.
Why I Love This Recipe
- Flavorful Glaze: A blend of soy sauce, honey, and chili garlic creates a sticky and delicious glaze.
- One-Skillet Wonder: It’s an all-in-one dish that’s cooked in a single skillet, making cleanup a breeze.
- Fresh Ingredients: With red bell peppers, fresh bok choy, and scallions, it’s as visually appealing as it is tasty.
- Juicy: Oven-broiling ensures a perfectly browned finish for succulent chicken thighs.
How to Make Asian Glazed Chicken Thighs with Rice
- Brown the Chicken. Preheat the oven to 375˚F. In an oven-safe skillet over medium-high heat, heat oil. Season chicken with salt and pepper, then brown skin-side down for 6 minutes. Flip and cook 3 more minutes.
- Make the Sauce. Mix the honey, chili garlic sauce, and soy sauce in a small bowl. Whisk and set aside.
- Cook the Veggies. Remove the chicken from the skillet; set aside and cover. In the same skillet, sauté scallions, bok choy, and bell pepper for 3 minutes. Add garlic and ginger, cooking for 1 more minute.
- Add the Rice, Broth, and Chicken. Add rice and broth to the skillet. Season, then place the chicken on top. Cover and bake for 20 minutes, or until chicken hits 165˚F.
- Broil. Switch oven to Broil. Uncover the dish and broil for 4 to 5 minutes or until the chicken browns.
- Finish the Dish. Remove the skillet from the oven and let it rest for 5 minutes. Transfer the cooked chicken thighs to a serving plate, and spoon the honey glaze over the chicken. Fluff up the rice with a fork. Garnish with parsley and scallions, and serve warm.
Tips for Success
- Timing May Vary: Every oven is different, and the size of chicken thighs is also different—so it may take longer for your chicken to reach a safe internal temperature. Be sure to check with a thermometer and cook until the chicken’s internal temperature registers at 165˚F.
- Chili Sauce Substitutions: You can use sriracha instead of the chili garlic sauce if you prefer. It’s usually easy to find in most grocery stores.
- Go Boneless: This recipe is also perfect for making it with boneless, skinless chicken thighs. Just make sure to start checking the temperature at about 18 minutes because boneless chicken cooks more quickly than bone-in.
What to Serve with Chicken and Rice
To serve, you could just place the chicken, veggies, and rice on the table and call it a day! But if you would like to add a side, consider this sesame cucumber salad, some stir fry zucchini noodles, and maybe these easy delicious Asian beef skewers.
How to Store and Reheat Leftovers
- To refrigerate your leftover chicken and rice, store in shallow, airtight containers and store in the fridge for 3 to 4 days, or debone the chicken and freeze it for up to 4 months. The rice can be frozen for up to 1 month. Thaw in the refrigerator before reheating.
- To reheat, place leftovers into a covered skillet or saucepan over low heat. Add a splash of water if the dish seems too dry. Heat until the chicken reaches a safe internal temperature again, and the rice is piping hot.
ENJOY!
Asian Glazed Chicken Thighs with Rice
Soy sauce, honey, and the spicy punch of chili-garlic combine to make the sticky glaze in these succulent Asian Glazed Chicken Thighs with Rice. It’s a one-skillet meal with unforgettable flavor!
Servings : 4
Ingredients
- 2 tablespoons olive oil
- 4 to 5 bone-in, skin-on chicken thighs
- 3 teaspoons salt, divided
- fresh ground black pepper, to taste
- 1 cup sliced scallions, divided
- 2 tablespoons honey
- 1 tablespoon chile-garlic sauce
- 1 tablespoon low sodium soy sauce
- 1 large bok choy, thinly sliced
- 1 red bell pepper, diced
- ½ teaspoon ground ginger
- 4 cloves garlic, minced or pressed
- 1½ cups chicken broth
- 1 cup white rice
Instructions
- Preheat oven to 375˚F.
- Heat oil in a large skillet set over medium-high heat.
- Season chicken thighs with 1 teaspoon salt and freshly cracked black pepper.
- Add chicken thighs to the hot oil, skin-side down; cook for about 6 minutes, or until skin is golden brown and you can easily flip over the chicken thighs. Flip and cook for 3 more minutes.
- In the meantime, combine honey, chile garlic sauce, and soy sauce in a small mixing bowl; whisk until incorporated and set aside.
- Remove chicken thighs from the skillet and transfer to a plate; set aside.
- Return skillet to heat. Add half of the scallions to the skillet; stir in sliced bok choy and diced red bell pepper. Cook for 3 minutes, stirring often, until crisp-tender. Add ginger and garlic, and continue to stir and cook for 1 minute.
- Stir in the rice and chicken broth and season with remaining salt. Arrange the chicken thighs over the rice.
- Cover the skillet with foil or a lid, and bake for 20 to 22 minutes, or until the chicken thighs are cooked through and rice is tender. To check for doneness, use an instant-read meat thermometer – chicken is cooked when the internal temperature registers at 165˚F.
- Turn oven to Broil.
- Remove the lid and broil the chicken and rice for 4 to 5 minutes or until the chicken is browned. Remove from oven and let stand for 5 minutes.
- Remove chicken from the pan and fluff up the rice with a fork.
- Spoon the previously prepared honey mixture over the chicken.
- Garnish with parsley and scallions; serve.
Notes
- Cooking Time: Every oven is different. Ensure your chicken is cooked through and pull it out when its internal temperature registers at 165˚F.
- Chili Sauce Swap: Sriracha is a great alternative to chili sauce.
- Boneless Option: Try this with boneless, skinless thighs. They cook faster, so check the temperature around 18 minutes.
- Lower calories by removing the skin after cooking.
- Storage: Store leftovers in an airtight container and keep refrigerated for 3 to 4 days.
- Freezing Tips: Debone the chicken before freezing it. Store the rice separately. Chicken lasts up to 4 months in the freezer, rice for 1 month. Always thaw before reheating.
- Reheating Guide: Use a covered skillet on low heat, adding a splash of water if dry. Ensure chicken and rice are thoroughly heated before serving.
Nutrition
Calories: 580 kcal | Carbohydrates: 58 g | Protein: 28 g | Fat: 27 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 111 mg | Sodium: 2278 mg | Potassium: 1047 mg | Fiber: 4 g | Sugar: 14 g | Vitamin A: 10652 IU | Vitamin C: 138 mg | Calcium: 274 mg | Iron: 4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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